Simulated uncooked egg with shaped egg-yolk and method of making

A method of making a simulated raw egg, comprising the steps of:

• preparing a homogeneous simulated, non-flowable, egg-yolk by
• mixing an edible liquid, a colorant, and a viscosity modifier which modifier comprises a positive thermoreversible gel former, said gel former being in an effective amount to render the edible liquid
• non-flowable, as to substantially retain its monolithic status in, and be substantially immiscible with the liquid egg-white at room temperature after the egg-yolk has been chilled, and
• flowable at serving temperatures between cooking temperatures and room temperature for at least a finite period of time, after the egg-yolk has been brought to said serving temperatures from a higher temperature at which the egg-yolk becomes flowable;
• shaping the mixture into monolithic egg-yolk portions;
• lowering the temperature to a level adequate to render the egg-yolk portions non-flowable, as to substantially retain their monolithic status and be substantially immiscible in liquid egg-white at room temperature;
• and
• adding the monolithic egg-yolk portions to liquid egg-white.

A method of making a simulated, non-flowable, egg-yolk intended to be used with egg-white, the egg-white being liquid at room temperature, the egg-yolk being in a homogeneous shaped, non-flowable, monolithic separate phase in the egg-white, the method comprising the steps of:

• mixing an edible liquid, a colorant, and a viscosity modifier which modifier comprises a positive thermoreversible gel former, said gel former being in an effective amount to render the edible liquid
• non-flowable, as to substantially retain its monolithic status in, and be substantially immiscible with the liquid egg-white at room temperature after the egg-yolk has been chilled, and flowable at serving temperatures between cooking temperatures and room temperature for at least a finite period of time, after the egg-yolk has been brought to said serving temperatures from a higher temperature at which the egg-yolk becomes flowable,
• shaping the mixture into monolithic egg-yolk portions;
• lowering the temperature to a level adequate to render the egg-yolk portions non-flowable, as to substantially retain their monolithic status and be substantially immiscible in liquid egg-white at room temperature.